Gluten-Free Almond Flour Blackberry Muffins
How to make gluten-free blackberry muffins. Our easy recipe features almond flour and cornstarch with plump blackberries and slivered almonds.
Servings: 12
Calories: 132kcal
Ingredients
- 2 3/4 cup Almond Flour
- 1/4 cup Cornstarch or Tapioca Starch
- 1 tsp Baking Soda
- 1/4 tsp Kosher Salt
- 1/4 cup Canola Oil
- 1/4 cup Honey
- 1/4 cup Milk
- 1 tbsp Lemon Juice
- 2 tsp Vanilla Extract
- 3 Eggs
- 1 cup Blackberries
- 1/4 cup Slivered Almonds
Instructions
- Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
- In a mixing bowl combine almond flour, cornstarch, baking soda and salt; set aside.
- In large bowl whisk together oil, honey, milk, vanilla and lemon juice. Add in eggs – whisk until combined.
- Add dry ingredients to bowl of wet, and as mixture comes together, fold in blackberries.
- Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more blackberries and almond slices as a crunchy topping.
- Bake muffins for 18-22 minutes, or until inserted toothpick comes out clean.
- Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack.
Nutrition
Calories: 132kcal | Carbohydrates: 11.2g | Protein: 3.1g | Fat: 8.8g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 173mg | Potassium: 58mg | Fiber: 1.4g | Sugar: 7g | Calcium: 30mg | Iron: 1mg
